Dublin Potato Salad - cooking recipe

Ingredients

2 Tbsp. vinegar
1/2 tsp. mustard
3 medium-large potatoes
2 tsp. sugar
2 c. finely shredded cabbage
1 (12 oz.) can corned beef, chilled and cubed
1/4 c. sliced green onion
1/4 c. finely chopped dill pickle
1 c. mayonnaise
1/4 c. milk
1 tsp. salt, divided

Preparation

Combine vinegar and mustard.
Cook potatoes in salted water. Drain and cube.
While potatoes are still warm, drizzle with vinegar mixture.
Sprinkle with sugar and 1/2 teaspoon salt. Chill.